Thread: Ceviche with Spanish Mackeral

One of the things I really look forward to making when we get Spanish mackeral is ceviche. Ceviche is nothing more then cooking fish or shellfish in citric acid from fruit like limes and lemons. Sounds kind of funky but it's really tasty and simple to make. The version I make is similar to ceviche that I had for the first time in Baja California. The fish used there was Sierra mackeral which is very similar to Spanish. To me ceviche is more of an appetizer then a main course. It's great served with ice cold beer and tortilla chips for scooping up the the salsalike ceviche . There are lots of recipes for ceviche this is just the one that I like the best andfeatures the Spanish that are being caught right now.

1 lb of skinned deboned Spanish Mack cut into 3/4 inch cubes
6 limes
1 avocado cut into small cubes
1 medium white onion diced
4 cloves of smashed garlic
1 tomatoe diced fine
1 jalapeño pepper diced fine
1/2 bunch of cilantro chopped fine
hot sauce to your taste
salt and pepper to your taste

1. Put all ingredients except limes and avocado into large bowl
2. Squeeze lime juice over top and mix thoroughly. If your limes are not juicy you may need more limes. The mixture should be slightly soupy like a salsa
3. Refrigerate covered for at least 1/2 hour steering occasionally the fish will go from looking raw to cooked
4. Adjust salt and hot sauce to taste and add the diced avocado at this time

You can omit or alter amounts of ingredients to your taste. Just make sure you have enough lime juice to cook the fish. This is the kind of recipe that you can really alter to your personnel tastes.

I serve this cold with tortilla chips or saltines for dipping. Great with ice cold beer. Enjoy!

Sounds great. Spanish also make good sushi, I think I have posted the recipe.

spanish make great sushi i think i ate my whole limit of spanish raw!! from this past week

Good stuff, isn't it? Did you use my recipe?

Originally Posted by CarlF

Good stuff, isn't it? Did you use my recipe?

Spanish is great sushi. I can't find your recipe though. I usually just take it off the skin,slice thin and serve with soy and wasabi. Always looking for something new so if you get a chance please repost your recipe.

Hey Carl, I checked thorugh the recipe posts and didn't see anything an Spanish mack sushi. All I saw was a Japanese style baked broil sushi. If you have another recipe that is sushi related please post it. I would love to see it.

Sounds similar to Ceviche I used to eat in Mazatlan Mexico in my younger years. They cut theirs thinner which might make the acid "cook" it quicker but it makes my mouth water to think about it. Back in the 80's I could charter a boat for less than a C note for a full day's sail or marlin fishing. We would leave the dock about 6am and get back about 2pm. I would head for this bar on the beach next door to the Hotel Mazatlan. For five bucks they would bring me a bucket of beer on ice and a large serving of Ceviche and chips. That would hold me until the typical late night dinner. Great memories.

Nothing like a cold beer and ceviche after a day of fishing.